Foods shawjohn Has Tried

The world's least practical and most delicious edible straw.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

A flour made from orchid roots makes for a popular Turkish drink.

A rare orchid ingredient makes this ice cream stretchy and chewy.

The fruit so pungent it's banned from trains, hotels, and public places.

This "green caviar" is vegetarian friendly.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

The fragrant, intricately spiced street food is a medina specialty.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

This meat dish slow-cooks in the embers that heat Moroccan bathhouses.

Morocco's nutty, decadent spread is made from the prized oil of the argan tree.

Dates from this desert oasis have been sweetening Egyptian tables since pharaonic times.

These bread stamps create a dazzling array of geometric and floral patterns.

The Soviet-Korean carrot salad is a sweet-and-sour testament to a diaspora's resilience.

This Chaoshan specialty makes it hard to resist playing with your food.

Follow your nose through Taipei for this crispy, warm street snack.

This spicy street food has a reputation for making people cry.

These absorbent stalks make perfect flavor sponges in Vietnamese cuisine.

Once a treatment for heat stroke, the herbal gel now flavors desserts.

It's nicknamed “yumberry” for a reason.

To celebrate Chinese New Year, vendors sell skewered, sugar-coated berries.

This thick, jet-black soup is an amazingly fragrant and nutty Chinese dessert.

Every morning, Chinese vendors sling savory, crispy crepes to lines of patient fans.